Instructions: Wash squash; cut in half lengthwise Remove and discard seeds. Place squash, cut sides down, in a Dutch oven; add water to pan to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20-25 minutes or until squash is tender. Drain squash, and let cool.

Using a fork, remove spaghetti like strands from squash.

Coat a large nonstick skillet w/ cooking spray; place over medium-high heat until hot. Add onion and garlic; saute 3-4 minutes or until tender. Stir in tomato and remaining ingredients; cook until thoroughly heated. Add squash; cook until thoroughly heated, tossing gently to combine.

NOTES : I think Id add some canned, rinsed and drained, beans to this.

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